Mimosa salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dijon mustard |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| ¼ | cup | Champagne vinegar |
| 1 | medium | Shallot, finely chopped |
| ½ | cup | Extravirgin olive oil |
| 2 | Heads butter lettuce, pale | |
| Inner leaves only, torn into | ||
| Bite sized pieces | ||
| 2 | larges | Hardboiled eggs, whites cut |
| Into 1/4inch dice and yolks | ||
| Pressed | ||
| Through a sieve | ||
Directions
In a glass bowl, whisk together the mustard, salt, pepper, vinegar, and shallot. Drizzle the olive oil over in a slow, thin stream, whisking all the time until the dressing is emulsified.
In a large bowl, combine the lettuce with enough dressing to coat generously. Place a mound of the salad on each of 6 chilled plates and garnish with some of the diced egg white and a dusting of the sieved yolk.
Yield: 6 servings
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